Sweetener compositions

ABSTRACT

Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

CROSS-REFERENCES TO RELATED APPLICATION

This application is a continuation application of U.S. patentapplication Ser. No. 14/989,705, filed Jan. 6, 2016, which is acontinuation-in-part of U.S. patent application Ser. No. 14/628,085,filed Feb. 20, 2015, which claims priority to and the benefit of U.S.Provisional Patent Application No. 61/943,113, filed Feb. 21, 2014.

This application is a continuation application of U.S. patentapplication Ser. No. 14/989,705, filed Jan. 6, 2016, which claimspriority to and the benefit of U.S. Provisional Patent Application No.62/100,374, filed Jan. 6, 2015.

BACKGROUND OF THE TECHNOLOGY

Food and drink sweeteners are a pervasive part of the human diet due totheir pleasing taste. Sweeteners may be natural or artificial, caloricor non-caloric, and may take any form suitable for use in ediblematerials, including granular, powder, syrup, and liquid. Sweeteners maybe derived from a variety of sources. Caloric sweeteners include commontable sugars (sucrose) derived from sugar-cane or sugar-beets. Otherconventional caloric sugars, like fructose and palm sugar, are derivedfrom fruit. Sugars add a pleasant taste to many foods but are high incalories, with one cup of table sugar exceeding 750 dietary calories.Consumption of conventional caloric sweeteners may have undesiredeffects, such as contributing to obesity and tooth decay. Consequently,various classes of non-caloric or low caloric sweeteners, or sugarsubstitutes, have been developed to replace sugars in food and drinks.

Sweeteners that may be used in lieu of sugar may be derived from naturalsources or may be artificially produced through synthesis and/orderivation methods. Sugar substitutes may have several overall healthbenefits. Artificial and natural sugar substitutes overall have veryfew, if any, calories. This feature benefits consumers by lowering theamount of calories that are consumed, making weight management easier.Sugar substitutes generally also have a low glycemic index compared tosugar, resulting in a minimal impact on blood sugar levels. The glycemicindex is a measure of how quickly a food raises blood sugar. Foods witha high glycemic index introduce sugar into the blood quickly, with asubsequent sharp reduction in blood sugar due to the action of thehormone insulin. This blood chemistry may create fatigue, dizziness,difficulty with concentration, and carbohydrate cravings leading to thedesire to consume more high sugar foods. Foods with a low glycemic indexare desirable by people with active lifestyles such as athletes or bypeople with metabolic disorders such as diabetes mellitus, hypoglycemia,or people suffering from obesity.

Sugar substitutes may also have numerous disadvantages. Some sugarsubstitutes have unpleasant tastes and/or consistencies. Othersweeteners may pose alleged health risks such as the development ofbrain tumors from excessive use of the artificial sweetener aspartame.Another drawback with conventional sugar substitutes is the difficultyin cooking with them. Specifically, because sugar substitutes aregenerally many times sweeter than sugar, less sweetener is required thanconventional sugar, and thus it becomes difficult to follow most recipescalling for sugar.

BRIEF DESCRIPTION OF THE DRAWING

A more complete understanding of the present technology may be derivedby referring to the detailed description when considered in connectionwith the following illustrative FIGURE. In the following FIGURE.

FIG. 1 is a flow chart representatively illustrating an exemplary methodof making the sweetener composition according to various aspects of thepresent technology.

BRIEF SUMMARY

Various embodiments provide a sweetener composition for use insweetening ingestible substances, and methods for their manufacture. Invarious exemplary embodiments, the sweetener composition may comprise astevia leaf extract, at least one steviol glycoside, and/or a Luo HanGuo fruit extract. The sweetener composition may have a reducedaftertaste relative to stevia leaf extract and/or purified steviolglycoside. In some embodiments, the composition may be combined with anysuitable foods and/or beverages.

DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS

The present technology may be described in terms of functional blockcomponents and various processing steps. Such functional blocks may berealized by any number of components configured to perform the specifiedfunctions and achieve the various results. For example, the presenttechnology may employ various process steps, compositions, formulations,etc. In addition, the present technology may be practiced in conjunctionwith any number of artificial and/or natural sweeteners, fillers,additives such as thickeners, and the system described is merely oneexemplary application for the technology. Further, the presenttechnology may employ any number of techniques for providing sweetenercompositions that may have a modified and/or enhanced taste profile,increased stability at various temperatures and/or pH, a lower and/orzero-caloric index, and/or zero-glycemic index or lower glycemic indexcompared to high caloric sugars such as glucose, sucrose, fructose,and/or the like.

Formulations and methods for producing a composition according tovarious aspects of the present technology may provide a sweetenercomposition. The sweetener composition may have an enhanced tasteprofile with a natural sweetness similar to the caloric sugars. Forexample, the sweetener composition may have a pleasant mouth-feel,reduced bitterness and/or reduced aftertaste compared to other sugarsubstitutes, a pleasant fresh aroma and other desired organolepticproperties.

In one embodiment, the formulations and methods may include any suitablecombination of natural sweeteners and/or artificial sweeteners. Inanother embodiment, the formulations and methods may include one or morenatural sweeteners comprising a stevia extract and/or a steviaglycoside. In yet another embodiment, the formulations and methods mayinclude a combination of natural sweeteners, flavor ingredients(flavorants), and/or functional additives. In some embodiments, thesweetener composition may include additives for modifying viscosity, pH,and/or any other physical property to optimize combining the sweetenercomposition with foods and/or beverages.

In some embodiments, the sweetener composition may comprise only naturalcomponents. In various embodiments, the sweetener composition may beentirely natural in origin. In one embodiment, the natural origin maymean that the ingredients are extracted directly from plants, animals,and/or microbial sources, not produced synthetically or biochemically orenzymatically, and/or not contain synthetic ingredients. In anotherembodiment, the natural origin may mean that the components of thesweetener composition may be extracted from plants, animals, and/ormicrobial sources and does not undergo a synthetic or bio-chemical orenzymatic process that chemically changes the components. In anotherembodiment, the natural origin may mean that the components of thesweetener composition may be present in and/or produced by nature andextracted or processed using natural ingredients as solvents such aswater. In some embodiments, the sweetener composition may comprise oneor more natural components that are certified as organic under theauthority of the U.S. Department of Agriculture's Organic Rule.

Various embodiments of the sweetener composition of the presenttechnology may comprise a combination of stevia leaf extract, at leastone steviol glycoside, and/or a Luo Han Guo fruit extract. The stevialeaf extract may be produced from leaves of plants of the sunflowerfamily Asteraceae such as the species Stevia rebaudiana, which may bereferred to as “stevia.” The steviol glycoside may comprise one or moresubstantially pure steviol glycosides purified from stevia leaves. TheLuo Han Guo fruit extract may comprise any extract of the herbaceousperennial vine of the Cucurbitaceae family such as Siraitia grosvenorii(common name “Luo Han Guo” or “monk fruit”).

In various embodiments, the sweetener composition may have a reducedaftertaste and/or an enhanced sweet taste relative to the combination ofstevia leaf extract and purified steviol glycoside and the combinationof Luo Han Guo fruit extract with either stevia leaf extract or purifiedsteviol glycosides. The sweetener composition may also have a reducedaftertaste and/or an enhanced sweet taste relative to each of stevialeaf extract alone and purified steviol glycoside alone. The aftertasteof stevia leaf extracts and/or purified steviol glycosides may beunpleasant due to the tendency of the aftertaste to linger. Accordingly,the sweetener composition comprising the combination of stevia leafextract, at least one steviol glycoside, and Luo Han Guo fruit extractmay synergistically enhance the flavor relative to its components suchthat aftertaste is reduced or eliminated. In some embodiments, theflavor of the sweetener composition may also be enhanced relative to itscomponents such that bitter taste is reduced or eliminated and/or thesweet taste is enhanced to be clean, appealing, and/or even tasting.

The stevia leaf extract, in accordance with various exemplaryembodiments, may be a crude and/or an at least partially refinedpreparation from stevia plant leaves. The stevia leaf extract maycontain any one or more of the approximately 40 stevia glycosidestypically contained in the stevia leaves. The stevia leaf extract may beprepared by any conventional preparation methods, such as boiling thestevia leaves in water and/or organic ethanol extraction processes andcrystallization.

In some embodiments, the stevia leaf may be ground, pulverized,shredded, dried, or otherwise processed. Some extraction methodologiesmay comprise solvent extraction with one or more polar solvents,non-polar solvents, water, ethanol, chloroform, ethyl acetate, methanol,and the like. In some embodiments, the stevia leaf extract may beconcentrated and/or purified by any suitable method to produce a stevialeaf extract having a desired stevia glycoside profile. In someembodiments, the stevia leaf extract may comprise any suitablederivative of the plant extract, such as a product of hydrolysis of theplant extract.

Various crops of stevia leaves used to produce the stevia leaf extractmay contain varying quantities of stevia glycosides. In addition tostevia glycosides, the stevia leaf extract may also comprise otherbiological components contributing to the taste profile or other desiredproperties of the sweetener composition, such as any one or more ofsesquiterpenes, alcohols, labdanic diterpenes, aliphatic hydro-carbons,sterols, poly phenols, and triterpenes. In one embodiment, the stevialeaves may be selected for having a desired stevia glycoside profile.For example, the stevia leaves may contain approximately 50-80% byweight of the steviol glycoside Rebaudioside A. In some embodiments, thestevia leaves may contain approximately 60-72% by weight of RebaudiosideA.

In various embodiments of the present technology, the sweetenercomposition may comprise one or more substantially pure steviolglycosides purified from stevia leaves. The substantially pure steviolglycoside may contain any one or more of the approximately 40 steviolglycosides typically contained in the stevia leaves. In someembodiments, a stevia leaf extract produced by the method outlined abovemay be concentrated and purified using any conventional methods toobtain the least one substantially pure steviol glycoside. In someembodiments, the substantially pure steviol glycoside may be purchasedfrom any suitable commercial manufacturer in any suitable form ormixture of steviol glycosides. In various embodiments, the substantiallypure steviol glycosides may be ≥95% pure.

In various embodiments, the substantially pure steviol glycoside maycomprise substantially pure steviol glycosides having desired propertiessuch as a sweetness potency or absence of a displeasing aftertaste. Inone embodiment, the substantially pure steviol glycoside may be selectedfor having a desired steviol glycoside profile. The various steviaglycosides may comprise one or more of: Rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J,rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N,rebaudioside O, and dulcoside A, stevioside, and rubusoside.

In accordance with various exemplary embodiments of the presenttechnology, the sweetener composition may comprise Luo Han Guo fruitextract (also referred to as monk fruit). Luo Han Guo refers to thefruit of the plant Sirailia grosvenori. The Luo Han Guo fruit extractmay be a crude and/or an at least partially refined preparation from theLuo Han Guo fruit. Luo Han Guo fruit may comprise triterpene glycosidescalled mogrosides I through mogroside VI. In one embodiment, the Luo HanGuo fruit extract may be selected for having a desired concentration ofmongroside V. For example, in some embodiments, the Lou Han Guo fruitextract may contain approximately 20-60% by weight of mogroside V. Insome exemplary embodiments, the Luo Han Guo fruit extract may containapproximately 35-50% by weight of mogroside V.

In various embodiments, the sweetener composition may compriseadditional natural sweeteners. For example, the additional naturalsweeteners may comprise one or more of: rebaudioside C, rebaudioside E,rebaudioside F, rebaudioside G, rebaudioside I, rebaudioside H,rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N,rebaudioside O, dulcoside A, mogroside VI, iso-mogroside V, siamenoside,mogroside IV, abrusoside A, pterocaryoside A, pterocaryoside B,curculin, glycyrrhizic acid and its salts, thaumatin, monellin,mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin,phloridzin, trilobatin, baiyunoside, osladin, polypodoside A,mukurozioside, phlomisoside I, periandrin I, and cyclocarioside I,and/or a combination thereof.

In some embodiments of the present technology, the sweetener compositionmay further comprise artificial sweeteners. The artificial sweetener maycomprise any sweetener which is not found in nature, such as: sucralose,acesulfame acid and salts thereof, aspartame, alitame, saccharin andsalts thereof, cyclamate, cyclamic acid and salts thereof, neotame,advantame, neohesperidin dihydrochalcone (NHDC), glycosylated steviolglycosides (GSGs), and glycosylated mogrosides, and/or a combinationthereof.

In some embodiments, the sweetener composition may further comprise anoligosaccharide. For example, the oligosaccharide may comprise a polymerof monosaccharides such as: glyceraldehyde, dihydroxyacetone, erythrose,threose, erythrulose, arabinose, lyxose, mannoheptulose, sedoheltulose,ribose, xylulose, galactose, glucose, gulose, idose, mannose, talose,fructose, psicose, allose, altrose, sorbose, tagatose, octolose, fucose,xylose, ribulose, rhamnose, arabinose, turanose, and sialos, and/or acombination thereof.

In various embodiments, the sweetener composition may further comprise afiller material to provide volume to the sweetener composition. Thefiller material may comprise a polyol (sugar alcohol) which may be anysuitable sugar alcohol, polyhydric alcohol, and/or polyalcohol. In someembodiments, the polyol may comprise at least one of: erythritol,maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt,hydrogenated isomaltulose, reduced isomalto-oligosaccharides, propyleneglycol, glycerol, threitol, galactitol, reduced xylo-oligosaccharides,and reduced gentio-oligosaccharides, and/or a combination thereof.

In various embodiments, the sweetener composition may further comprise aflavorant. Exemplary flavorants may comprise any suitable liquidingredient that provides a flavor to food and beverages such as herbaland/or spice extracts and/or their essences. In some embodiments, theflavorant may comprise liquid components of fruits, vegetables, nutssuch as vanilla extract, grape seed extract, hazelnut, and the like. Invarious embodiments, the flavorants may comprise approximately 5%-25% byweight of the sweetener composition. Exemplary flavorants may exhibit aspecific gravity of approximately 0.82-1.2. Exemplary flavorants mayexhibit a refractive index of approximately 1.30-1.468.

In various embodiments, the sweetener composition may further comprise afunctional additive. The functional additive may be any compound addedto the sweetener composition for a functional or aesthetic purpose. Forexample, the functional additive may be at least one of: a potentiate, adye, a nutritional supplement such as a vitamin, and pharmaceutical.

The sweetener composition, according to the present technology, may bemixed, formulated, or otherwise prepared in any suitable manner for useas a sweetener. For example, in one embodiment, the composition maycomprise a fine or granulated powder. In another embodiment, thecomposition may comprise a liquid at various temperatures. In yetanother embodiment, the composition may comprise a viscosity liquidhaving such that the formulation has the consistency of syrup or gel. Inyet another embodiment, the sweetener composition may comprise a solidor semisolid paste at various temperatures.

In some embodiments, the sweetener composition according to the presenttechnology may be added to foods or beverages for sweetening. In oneembodiment, the composition may have a minimal impact on blood sugar. Inanother embodiment, the sweetener composition may provide a low-caloricor non-caloric alternative to traditional sugar substitutes that has aminimal impact on blood sugar levels. For example, the sweetenercomposition may be formulated as a chocolate or English toffee flavoringfor foods or beverages such as coffee or ice cream.

Exemplary methods for formulating the sweetener composition

Referring to FIG. 1, in an exemplary embodiment of a method for makingthe sweetener composition 100, purified steviol glycosides may be mixedwith water to the desired concentration with substantially constantagitation at room temperature (approximately 22° C.-26° C.) (105).Agitation may comprise the use of any suitable agitation system such asa stir bar and magnetic stir plate, a shaker tables, mechanical mixersand the like. Luo Han Guo fruit extract may then be added withsubstantially constant agitation for approximately 20-60 minutes untilthe mixture is at least partially to completely solubilized (110).Stevia leaf extract may then be added to the mixture with substantiallyconstant agitation for approximately 30-90 minutes until the mixture isat least partially to completely solubilized to produce the sweetenercomposition (115). Solubilization may be considered to occur when themixture is visibly clear by inspection. In some embodiments, functionaladditives and/or flavorants may be added to the sweetener composition(120). In some embodiments, any particulates in the sweetenercomposition may be removed by any suitable method such as conventionalfiltration (such as with membrane filtration or sieving throughcellulose filter paper) and/or centrifugation to produce a clear liquid(125).

As discussed above, the sweetener composition according to the presenttechnology may comprise a mixture of stevia leaf extract, steviolglycosides, and/or Lou Han Guo fruit extracts. In various embodiments,each of the ingredients of the mixture may constitute any suitableportion of the composition to achieve a desired sweet taste, absence ofaftertaste, mouth-feel, and the like. For example, in one embodiment,the sweetener composition may comprise approximately 45-84% by weight ofstevia leaf extract, approximately 8-42% by weight of substantially puresteviol glycosides, and/or approximately 6-32% by weight of Luo Han Guofruit extract.

In some embodiments, the sweetener composition may comprise the stevialeaf extract having about 95% by weight of a mixture of total steviaglycosides (designated SG95), wherein the mixture contains about 50%-80%by weight Rebaudioside-A. The sweetener composition may further compriseat least one purified steviol glycoside with purity ≥95%, wherein thepurified steviol glycoside comprises at least one of: rebaudioside A,stevioside, rebaudioside D, rebaudioside M, rebaudioside B, rebaudiosideC, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside I,rebaudioside H, rebaudioside J, rebaudioside K, rebaudioside L,rebaudioside N, rebaudioside O, rubusoside, steviolbioside, dulcoside A,and combinations thereof. The sweetener composition may further compriseLuo Han Guo fruit extract comprising approximately 20-60% by weightmogroside V.

Various exemplary embodiments of the sweetener composition may comprisestevia leaf extract containing greater than about 50% by weight, greaterthan about 60% by weight, greater than about 70% by weight, greater thanabout 80% by weight, or greater than about 90% by weight Rebaudioside A.In some embodiments, the at least one purified steviol glycoside maycomprise 95%-99% by weight Rebaudioside A, greater than about 95% byweight Rebaudioside A, greater than about 97% by weight Rebaudioside A,and/or greater than about 99% by weight Rebaudioside A. In someembodiments, the at least one purified steviol glycoside may comprisegreater than about 95% by weight Stevioside, greater than about 95% byweight Rebaudioside D, greater than about 95% by weight Rebaudioside M,greater than about 95% by weight Rebaudioside E, greater than about 95%by weight Rubusoside, and/or greater than about 95% by weightRebaudioside D and Rebaudioside M mixture (1:1 to 98:2). In someembodiments, the Luo Han Guo fruit extract may comprise about 20-60% byweight of mogroside V, such as 30% mogroside V, 40% mogroside V, 50%mogroside V, and 60% mogroside V.

Variations on the exemplary method of making the sweetener compositionillustrated in FIG. 1 are provided below. The variations of the methodbelow pertain to the content of the Rebaudioside A in the stevia leafextract, type of stevia glycosides, and the content of mogroside V inthe Luo Han Guo fruit extract that is used in each sweetenercomposition. Generally, the sweetener composition may compriseapproximately 45-84% by weight of stevia leaf extract, approximately8-42% of at least one purified steviol glycoside with purity of ≥95%,and/or approximately 6-32% by weight of Luo Han Guo fruit extract.Further, various embodiments of the sweetener composition may comprisestevia leaf extract containing ≥95% stevol glycoside mixture of whichapproximately 50-80% by weight is Rebaudioside A; purified steviolglycosides which may comprise rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside G, rebaudioside I, rebaudioside H, rebaudioside J,rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N,rebaudioside O, dulcoside A or a combination of two or more purifiedcompounds; and Luo Han Guo fruit extract comprising approximately 20-60%is mogroside V.

EXAMPLES

The present technology may be further illustrated by the followingexamples, which are not to be construed in any way as limiting the scopethereof. The present technology may be formulated in various otherembodiments, modifications, and equivalents thereof without departingfrom the spirit of the present technology and/or the scope of theappended claims.

Example 1

Stevia Leaf Extract (SG95RA50), Rebaudioside a (≥95-99%), and Luo HanGuo Fruit Extract (Mog V-40%):

Purified Rebaudioside A (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 45 minutes. In various embodiments, the weightratio of SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruitextract may be about 86:8:6 to 68:20:12. For example, the weight ratioof SG95RA50, purified Reb-A (95%) and Luo Han Guo fruit extract may beabout 78:12:10.

Example 2

Stevia Leaf Extract (SG95RA60), Rebaudioside a (≥95-99%), and Luo HanGuo Fruit Extract (Mog V-40%):

Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA60 (Stevia Glycosides 95% withRebaudioside-A 60%) for 45 minutes. In various embodiments, the weightratio of SG95RA60, Rebaudioside-A (95%) and Luo Han Guo fruit extractmay be about 74:8:18 to 70:18:12. For example, the weight ratio ofSG95RA60, purified Rebaudioside-A (95%) and Luo Han Guo fruit extractmay be about 72:10:18.

Example 3

Stevia Leaf Extract (SG95RA70), Rebaudioside a (≥95-99%), and Luo HanGuo Fruit Extract (Mog V-40%):

Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA70 (Stevia Glycosides 95% withRebaudioside-A 70%) for 45 minutes. In various embodiments, the weightratio of SG95RA70, purified Rebaudioside-A (95%) and Luo Han Guo fruitextract may be about 70:18:12 to 62:20:18. For example, the weight ratioof SG95RA70, purified Rebaudioside-A (95%), and Luo Han Guo fruitextract may be about 68:12:18.

Example 4

Stevia Leaf Extract (SG95RA80), Rebaudioside a (≥95-99%), and Luo HanGuo Fruit Extract (Mog V-40%):

Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 45 minutes. This mixture is blendedwith stevia leaf extract SG95RA80 (Stevia Glycosides 95% withRebaudioside-A 80%) for 45 minutes. In various embodiments, the weightratio of SG95RA80, purified Rebaudioside-A (95%) and Luo Han Guo fruitextract may be about 78:12:10 to 76:26:18. For example, the weight ratioof SG95RA80, purified Reb-A (95%) and Luo Han Guo fruit extract may beabout 76:14:8.

Example 5

Stevia Leaf Extract (SG95RA50 to SG95RA80), Rebaudioside a (≥95-99%),and Luo Han Guo Fruit Extract (Mog V-50%):

Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract(mogroside V 50%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 45 minutes. In various embodiments, the weightratio of SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruitextract may be about 82:12:6 to 62:26:12. For example, the weight ratioof SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruitextract may be about 78:14:8.

Example 6

Stevia Leaf Extract (SG95RA50 to SG95RA80), Stevioside (≥95%), and LuoHan Guo Fruit Extract (Mog V-40 and 50%):

Purified stevioside (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 45 minutes. In various embodiments, the weightratio of SG95RA50, purified stevioside, and Luo Han Guo fruit extractmay be about 78:8:14 to 68:20:8. For example, the weight ratio ofSG95RA50, purified Rebaudioside-A (95%) and Luo Han Guo fruit extractmay be about 76:14:10.

Example 7

Stevia Leaf Extract (SG95RA50 to SG95RA80), Rebaudioside D (≥95%), andLuo Han Guo Fruit Extract (Mog V-40 and 50%):

Purified Rebaudioside D (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 45 minutes. In various embodiments, the weightratio of SG95RA50, purified Rebaudioside D, and Luo Han Guo fruitextract may be about 68:18:14 to 68:20:8. For example, the weight ratioof SG95RA50, purified Rebaudioside D, and Luo Han Guo fruit extract maybe about 68:20:12.

Example 8

Stevia Leaf Extract (SG95RA50 to SG95RA80), Rebaudioside M (≥95%), andLuo Han Guo Fruit Extract (Mog V-40 and 50%):

Purified Rebaudioside M (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 45 minutes. In various embodiments, the weightratio of SG95RA50, purified Rebaudioside M, and Luo Han Guo fruitextract may be about 74:18:8 to 82:10:8. For example, the weight ratioof SG95RA50, purified Rebaudioside M, and Luo Han Guo fruit extract maybe about 78:14:8.

Example 9

Stevia Leaf Extract (SG95RA50 to SG95RA80), Rebaudioside E (≥95%), andLuo Han Guo Fruit Extract (Mog V-40 and 50%):

Purified Rebaudioside E (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 40%) and blended for 30 minutes. This mixture is blendedwith stevia leaf extract SG95RA50 (Stevia Glycosides 95% withRebaudioside-A 50%) for 60 minutes. In various embodiments, the weightratio of SG95RA50, purified Rebaudioside E, and Luo Han Guo fruitextract may be about 60:22:18 to 82:10:8. For example, the weight ratioof SG95RA50, purified Rebaudioside E, and Luo Han Guo fruit extract maybe about 76:16:8.

Example 10

Stevia Leaf Extract (SG95RA50 to SG95RA80); Rebaudioside D (≥95%) andRebaudioside M (≥95%) Mixture; and Luo Han Guo Fruit Extract (Mog V-40and 50%):

Purified Rebaudioside D (≥95%) and Rebaudioside M (≥95%) mixture (50:50)is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blendedfor 30 minutes. This mixture is blended with stevia leaf extractSG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 45 minutes.In various embodiments, the weight ratio of SG95RA50, purifiedRebaudioside D (≥95%) and Rebaudioside M (≥95%) mixture (50:50), and LuoHan Guo fruit extract may be about 82:10:8 to 66:24:10. For example, theweight ratio of SG95RA50, mixture of purified Rebaudioside D andRebaudioside M, and Luo Han Guo fruit extract may be about 78:12:10.

Example 11

Stevia Leaf Extract (SG95RA60), Rubusoside (≥95%), and Luo Han Guo FruitExtract (Mog V-20-60%):

Purified Rubusoside (≥95%) is mixed with Luo Han Guo fruit extract(mogroside V 20%) and blended for 45 minutes. This mixture is blendedwith stevia leaf extract SG95RA60 (Stevia Glycosides 95% withRebaudioside-A 60%) for 60 minutes. In various embodiments, the weightratio of SG95RA60, purified Rubusoside and Luo Han Guo fruit extract maybe about 72:20:8 to 84:8:8. For example, the weight ratio of SG95RA60,purified Rubusoside, and Luo Han Guo fruit extract may be about 74:18:8.

The particular implementations shown and described are illustrative ofthe technology and its best mode and are not intended to otherwise limitthe scope of the present technology in any way. Indeed, for the sake ofbrevity, conventional manufacturing, connection, preparation, and otherfunctional aspects of the system may not be described in detail.

In the foregoing description, the technology has been described withreference to specific exemplary embodiments; however, it will beappreciated that various modifications and changes may be made withoutdeparting from the scope of the present technology as set forth herein.The description and figures are to be regarded in an illustrativemanner, rather than a restrictive one and all such modifications areintended to be included within the scope of the present technology.Accordingly, the scope of the technology should be determined by thegeneric embodiments described herein and their legal equivalents ratherthan by merely the specific examples described above. For example, thesteps recited in any method or process embodiment may be executed in anyorder and are not limited to the explicit order presented in thespecific examples. Additionally, the components and/or elements recitedin any system embodiment may be combined in a variety of permutations toproduce substantially the same result as the present technology and areaccordingly not limited to the specific configuration recited in thespecific examples.

Benefits, other advantages and solutions to problems have been describedabove with regard to particular embodiments; however, any benefit,advantage, solution to problems or any element that may cause anyparticular benefit, advantage or solution to occur or to become morepronounced are not to be construed as critical, required or essentialfeatures or components.

As used herein, the terms “comprises”, “comprising”, or any variationthereof, are intended to reference a non-exclusive inclusion, such thata process, method, article, composition or apparatus that comprises alist of elements does not include only those elements recited, but mayalso include other elements not expressly listed or inherent to suchprocess, method, article, composition or apparatus. Other combinationsand/or modifications of the above-described structures, arrangements,applications, proportions, elements, materials or components used in thepractice of the present technology, in addition to those notspecifically recited, may be varied or otherwise particularly adapted tospecific environments, manufacturing specifications, design parametersor other operating requirements without departing from the generalprinciples of the same.

We claim:
 1. A sweetener composition comprising: a stevia leaf extractcomprising at least 95% by weight of a mixture of steviol glycosides; apurified steviol glycoside composition comprising at least 95% by weightof a pure steviol glycoside; and a Luo Han Guo fruit extract comprisingat least 40% by weight of Mogroside-V; wherein a weight ratio of acombination of the mixture of the steviol glycosides and the puresteviol glycoside to the Mogroside-V is in a range from 97:3 to 88:12.2. The sweetener composition according to claim 1, wherein the stevialeaf extract, the purified steviol glycoside composition, and the LuoHan Guo Fruit extract have a natural origin.
 3. The sweetenercomposition according to claim 1, wherein the mixture of steviolglycosides comprise Rebaudioside A in a range from 50% to 80% by weight.4. The sweetener composition according to claim 1, wherein the puresteviol glycoside is one of Rebaudioside A, Rebaudioside B, RebaudiosideC, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside G,Rebaudioside I, Rebaudioside H, Rebaudioside J, Rebaudioside K,Rebaudioside L, Rebaudioside M, Rebaudioside N, Rebaudioside O,Dulcoside A, Stevioside, and Rubusoside.
 5. The sweetener compositionaccording to claim 1, wherein the pure steviol glycoside isRebaudioside-A.
 6. The sweetener composition according to claim 1,wherein the pure steviol glycoside is Rebaudioside D.
 7. The sweetenercomposition according to claim 1, wherein the pure steviol glycoside isRebaudioside M.
 8. The sweetener composition according to claim 1,wherein the pure steviol glycoside is Rebaudioside E.
 9. The sweetenercomposition according to claim 1, further comprising a flavorant. 10.The sweetener composition according to claim 1, further comprising atleast one of: mogroside VI, siamenoside, mogroside IV, abrusoside A,pterocaryoside A, pterocaryoside B, curculin, glycyrrhizic acid and itssalts, thaumatin, monellin, mabinlin, brazzein, hernandulcin,phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside,osladin, polypodoside A, mukurozioside, phlomisoside I, periandrin I,cyclocarioside I, and combinations thereof.
 11. The sweetenercomposition according to claim 1, further comprising at least one of:glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose,arabinose, lyxose, mannoheptulose, sedoheltulose, ribose, xylulose,galactose, glucose, gulose, idose, mannose, talose, fructose, psicose,allose, altrose, sorbose, tagatose, octolose, fucose, xylose, ribulose,rhamnose, arabinose, turanose, and sialos, and/or a combination thereof.12. The sweetener composition according to claim 1, wherein the stevialeaf extract is in a range from 45% to 84% by weight, the purifiedsteviol glycoside composition is in a range from 8% to 42% by weight,and the Luo Han Guo fruit extract is in a range from 6% to 32% byweight.
 13. The sweetener composition according to claim 1, wherein themixture of steviol glycosides comprises 50% by weight of Rebaudioside A,the pure steviol glycoside is Rebaudioside A, and the Luo Han Guo fruitextract comprises 40% by weight of Mogroside-V; and wherein the weightratio of the mixture of steviol glycosides to the pure steviol glycosideto the Luo Han Guo extract is in a range from 86:8:6 to 68:20:12. 14.The sweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 60% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside A, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 74:8:18 to 70:18:12.
 15. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 70% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside A, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 70:18:12 to 62:20:18.
 16. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 80% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside A, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 78:12:10 to 76:26:18.
 17. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 50% by weight of Rebaudioside A, the puresteviol glycoside is stevioside, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 82:12:6 to 62:26:12.
 18. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 50% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside D, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 68:18:14 to 68:20:8.
 19. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 50% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside M, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 74:18:8 to 82:10:8.
 20. Thesweetener composition according to claim 1, wherein the mixture ofsteviol glycosides comprises 50% by weight of Rebaudioside A, the puresteviol glycoside is Rebaudioside E, and the Luo Han Guo fruit extractcomprises 40% by weight of Mogroside-V; and wherein the weight ratio ofthe mixture of steviol glycosides to the pure steviol glycoside to theLuo Han Guo extract is in a range from 60:22:18 to 82:10:8.